I was not aware of this USDA requirement to chemically treat raw meat. Goes to show you they take well meaning standards and then pervert it with synthetic chemical concoctions having negative health effects. So not only do you need to avoid as much of this as possible, but step up your detoxification game for the things they’re forcing and sneaking through to you. At least here in Wyoming it’s legal to go buy raw milk and meat from farms which we do, but is their butcher doing the same thing?
Many of us have become aware of the difference between raw, grass-fed milk straight from the farm, and the pasteurized garbage approved by the FDA… but not many of us realize that the expensive, grass-fed, “raw” beef we are buying at the grocery store isn’t really raw.
If it’s USDA-approved, it’s been treated with antibiotic chemicals, which are not accurately labeled as such.
“The USDA processing plants require the meat to be treated with a chemical cocktail of citric acid, lactic acid and peracetic acid,” Miller’s spokeswoman Anke Meyn told us on a phone call last April. “It’s not citric acid from oranges or lactic acid from sauerkraut. It’s all created in a lab. It’s a synthetic sterilizer that causes many health problems.”
Ironically, because Miller does NOT use antibacterial chemicals to sterilize his meat, the USDA considers it “adulterated,” and convinced a federal judge to force him stop selling it several months ago.
The judge also sentenced him to jail for “contempt of court,” starting December 16, and was going to shut down his farm if he did not immediately pay over $300,000 in fines.